Skill diminta
CommunicationCookingEnglishHACCPPresentationProcurement
Gaji pasar untuk posisi ini
Median Rp2,8 jt/bulan · rentang umum Rp2,1 jt – Rp3,4 jt
Berdasarkan 2.194 lowongan F&B Service se-Indonesia (semua level).
Lihat data gaji selengkapnya →Deskripsi
About the role
This is a Sous Chef position responsible for directing daily kitchen operations across all stations. You will confidently run the pass during high-capacity service rushes, ensuring rapid ticket times and seamless coordination between Front of House and Back of House teams. You will collaborate with the Head Chef on recipe testing, daily specials, and menu engineering while maintaining comprehensive operational activity logs and managing procurement and inventory.
- Key responsibilities
- Direct daily operations across all kitchen stations and run the pass during high-capacity service rushes
- Enforce strict adherence to standardized recipes, portion controls, and visual presentation standards
- Maintain comprehensive daily operational activity logs and oversee procurement and inventory counts
- Actively mentor and develop Chef de Parties, Demi Chefs, and Commis on advanced culinary techniques and station organization
- Collaborate with the Head Chef on recipe testing, daily specials, and menu engineering
- Enforce stringent health, safety, and hygiene standards and ensure rigorous application of HACCP protocols
- Step into the Head Chef's role during their absence
- Manage opening prep shifts, mid-service rushes, and late-night closing duties
- About you
- A formal culinary degree is preferred
4–6 years of progressive commercial kitchen experience, including at least 1–2 years acting as a Junior Sous Chef or Sous Chef in a high-volume, premium, or transit dining environment
- Exceptional hands-on cooking skills with a deep understanding of diverse culinary techniques, flavor balancing, and high-speed plating
- A commanding yet calm presence under pressure with proven ability to motivate a diverse kitchen brigade and delegate effectively
- Strong understanding of kitchen profit margins, food cost calculations, and procurement processes
- Proficiency with modern kitchen inventory and operational management software
- Clear, authoritative, and respectful communication with proficiency in English highly desirable
- Flexible availability to adapt seamlessly to the dynamic demands of a bustling restaurant